DOI
stands for Digital Object Identifier
(
D
igital
O
bject
I
dentifier
)
,
and is the unique identifier for objects on the internet. It can be used to create persistent link and to cite articles.
Using DOI as a persistent link
To create a persistent link, add「http://dx.doi.org/」
「
http://dx.doi.org/
」
before a DOI.
For instance, if the DOI of an article is
10.5297/ser.1201.002
, you can link persistently to the article by entering the following link in your browser:
http://dx.doi.org/
10.5297/ser.1201.002
。
The DOI link will always direct you to the most updated article page no matter how the publisher changes the document's position, avoiding errors when engaging in important research.
Cite a document with DOI
When citing references, you should also cite the DOI if the article has one. If your citation guideline does not include DOIs, you may cite the DOI link.
DOIs allow accurate citations, improve academic contents connections, and allow users to gain better experience across different platforms. Currently, there are more than 70 million DOIs registered for academic contents. If you want to understand more about DOI, please visit airiti DOI Registration ( doi.airiti.com ) 。
黃玉鈴 , Masters Advisor:江伯源
繁體中文
綠茶粉 ; 綠茶萃取物 ; 複合錠 ; 兒茶素 ; 控制釋放 ; green tea powder ; green tea extract ; matrix tablets ; catechins ; control release


- 石麗香。2009。以焙火模式系統探討金萱烏龍茶(湯)最適飲品化條件。國立中興大學食品暨應用生物科技學系碩士論文。台灣台中。
連結: - 宋國祥。彭錦樵。莊世昌。2000。添加綠茶粉於米食膨發休閒食品最適操作條件之研究。農業機械學刊。9(2): p27-38
連結: - 林宏昇。2011。以模式系統評估桂枝凝膠造粒技術。國立中興大學食品暨應用生物科技學系碩士論文。台灣台中。
連結: - 陳愉婷。2013。菱角殼纖維/益生菌/益菌質—複合式晶球製備及其體外模擬釋控評估。國立中興大學食品暨應用生物科技學系碩士論文。台灣台中。
連結: - 陳琇瑜。2013。熱處理與包覆造粒對米糠機能成分保護及降低吸濕性之探討。國立中興大學食品暨應用生物科技學系碩士論文。台灣台中。
連結: